Dietary seasoning composition



2,829,056 DIETARY SEASDNING COMPOSITION Kenneth'S'.KemmerenEvansvill'e,,lnd., assignor to Mead Johnson & Company, acorporation of Indiana No Drawing. ApplicationJanuary 24, 1956 SerialNo. 561,155

- 13 Claims. (61!. 99-143) This. invention. relates. to adietaryseasoning compositijon.

This: application is; a continuation-in-part of my eopendingapplicationv Serial, No. 448,389, filed August 6, 1954, and nowabandoned.

Th' eflcompositionof this invention is primarily useful as; aH-food.seasoning salt substitute to be. used in those instances, wheresodium inthe diet must be-avoided. The

' dihydrochloride, a histidine, dihydrochloride and an ornithinedihydrochloride; about l3.640.7-% of a member of the class consisting ofmonopotassiumglutamat and monoammonium glutamate; and about 76.738.3%vof potassium chloride.

Other features of the invention will be, apparent f the followingdescription of the invention andcertain embodiments thereof. 1

Many dietary seasoning compositionshave been proposed in the past foruse for those individualswho, cannot tolerate table salt because of thesodium ions present. These compositions. have often been sufiicientlysalty but in many instances were found to be either bitter or to leave adisagreeable aftertaste in the mouth. Furthervmore, certain of thesecompositions could notv be used in cookingbecause of chemical changebrought about by the heater other cooking conditions, and thus for oneor, a. number of reasons were unsatisfactory. The composition-of thisinvention. overcomes these difficulties and acts almost entirely likeordinary table salt in seasoning ability and has the advantage of beingsodium-free.

The composition of this invention comprises:

Percent Lysine dihydrochloride or histidine dihydrochloride or ornithinedihydrochloride Monopotassium glutamate or monoammonium glutamate14.6-40.7 Potassium chloride 76.7-38.3

In the preferred composition, there is also included an excipient toassure a free-flowing composition and this excipient may be tricalciumphosphate present in relatively small amounts, such as about 4%.

The lysine dihydrochloride, histidine dihydrochloride,

or ornithine dihydrochloride may be either the L-form,

the D-form, or the DL-form.

The potassium chloride in the composition of this invention is theprincipal supplier of the salty taste. Its concentration in thecomposition is maintained suflicient- 1y low by dilution with the otheringredients so that any bitter taste from the potassium chloride isminimized to 2,829,056 Patented Apr. 1, 1958 ice the point where it isscarcely detectable and in most instances is not detectable at all. Thetwo types of diluents, the dihydrochloride and the glutamate, do morethan merely dilute, however, as they also contribute to the taste of thecomposition. Thus, the glutamate appears to act as an organic source ofpotassium or ammonium while the dihydrochlorid'es appear to act asorganic sources of chloride ions. These compounds, therefore, apparentlycontribute. potassium or ammonium chloride itself for a portion of, thesalt taste and the organic radical, the glutamate and lysine, histidine,and ornithine do not detract from the saltiness of the entirecomposition. Actually, the glutamate ion probably enhances the saltflavor of the composition.

The lysine dihydrochloride, histidine. dihydrochloride, and ornithinedihydrochloride, which serve as organic carriers for chloride ions, andthe monopotassium and monoammonium glutamate, which serve as organiccarriers supplying potassium or ammonium, are used in such amounts. thatthe chloride ions from the dihydrochloride approximately balances thepotassium and ammonium ions-from the glutamate. Probably both of thechloride ions from the dihydrochloride molecule are available tocounterbalancethe potassium or ammonium ion derived from' the glutamate.Aslysine, histidine, and ornithine are each practically tasteless, theycontribute no foreign flavor to the composition of this invention.Furthermore, lysine, histidine, and ornithine are each animportantadditive to the food as they are natural food components beingamino acids present in all protein and thus natural to the body. It isbecause of the presence of the potassium or ammonium and chloride ionsand their availabilityfrom the organic compounds that apparently permitsthe potassium-chloride ingredient to be diluted below the bittertastingl'evelwithout sacrifice of an overall salty taste.

Th'e'potassiumor ammonium from the glutamate and the chloride i'o'nfromthelysine dihydrochloride, histidine dihydrochloride, andornithinedihydrochloride are gradually released in the presence of water, such asin the mouth, so that the concentration of. these two ions never reachesa point where a bitter taste is experienced, yet. because of thepresence of" the potassium chloride in the dry composition, a saltytaste is experienced from the beginning'without the usual accompanyingbitterness.

Example 1.

Inone embodiment of this, invention a composition having the. followingformula was produced:

Percent DL-lysine dihydrochloride"; 14.1 Monopotassium glutamate 33.9Potassium chloride 48.0 Tricalcium phosphate 4.0

Example 2 In a second embodiment a similar procedure was followed toproduce a composition having the following formula:

Percent L-histidine dihydrochloride 14.7 Potassium glutamate 33.8Potassium chloride 47.9 Tricalcium phosphate 3.6

Example3 Another composition was produced in the manner set forth abovein Example 1 having the following composi- Example 4 Still anotherformula was prepared following the procedure set out above in Example 1,but having the following formula:

' Percent DL-lysine dihydrochloride 14.7 Ammonium glutamate 31.3Potassium chlor I 49.9 Tricalcium phosphate 4.1

The presence of monoammonium glutamate in those embodiments of theinvention wherein this compound is used instead of monopotassiumglutamate serves to further reduce the potassium content of thecomposition.

Having described my invention as related to the embodiments set outherein, it is my intention that the invention be not limited by any ofthe details of description unless otherwise specified, but rather beconstrued broadly within its spirit and scope as set out in theaccompanying claims.

I claimz,

1. A dietary seasoning composition, comprising, by weight,.about 57-17%of a member of the class consisting of a lysine dihydrochloride, ahistidine dihydrochloride, and an ornithine dihydrochloride; about 13.6-40.7% of a member of the class consisting of monopotassium glutamate andmonoammonium glutamate; an

about 76.7-38.3% of potassium chloride. 1

2. A dietary seasoning composition, comprising, by weight, about 5 .717%of alysine dihydrochloride; about 13.6-40.7 of a member of the classconsisting of monopotassium glutamate. and monoammonium glutamate; andabout 76.7-38.3% of potassium chloride 3. A dietary seasoningcomposition, comprising, by weight, about 5.717% of a histidinedihydrochloride; about 13.6-40.7% of a member of the class consisting ofmonopotassium glutamate and monoammonium glutamate; and about76.7-.38.3% of potassium chloride.

4. A dietary seasoning composition, comprising, by weight, about 57-17%of an ornithine dihydrochloride; about l3.6 40.7% of a member of theclass consisting of monopotassium glutamate and monoammonium glutamate;and about 76.7-38.3% of potassium chloride.

5. A dietary seasoning composition, comprising, by weight, about 5.717%of a member of the class consisting of a lysine dihydrochloride, ahistidine dihydrochloride, and an ornithine dihydrochloride; about13.640.7% of monopotassium glutamate; and about 76.738.3% of potassiumchloride. 1

6. A dietary seasoning composition, comprising, by weight, about 5.7-17%of a member of the class consisting of a lysine dihydrochloride, ahistidine dihydrochloride, and an ornithine dihydrochloride; about 13.6-40.7% of monoammonium glutamate; and about 76.7- 38.3% of potassiumchloride.

7. A dietary seasoning composition, comprising by weight, about 57-17%of DLwlysine dihydrochloride; about 13.6-40.7% of a member of the classconsisting of monopotassium glutamate and monoammonium glutamate; andabout 76.738.3% of potassium chloride.

8. A dietary seasoning composition, comprising, by weight, about 5.7-17%of L-histidine dihydrochloride; about 13.6-40.7% of a member of theclass consisting of monopotassium glutamate and monoammonium glutamate;and about 76.7-38.3% of potassium chloride.

9. A dietary seasoning composition, comprising, by weight, about 57-17%of L-ornithine dihydrochloride; about 13.640.7% of a member of the classconsisting of monopotassium glutamate and monoammonium glutamate; andabout 76.738.3% of potassium chloride.

10. A dietary seasoning composition, comprising, by weight, about 5.717% of a lysine dihydrochloride, about l3.6-40.7% of monopotassiumglutamate, and about 76.738.3% of potassium chloride.

11. A dietary seasoning composition, comprising, by weight, about 57-17%of DL-lysine dihydrochloride, about 13.640.7% of monopotassiumglutamate, and about 76.738.3% of potassium chloride.

12. A dietary seasoning composition, comprising, by weight, about 14.1%of a lysine dihydrochloride, about 33.9% of monopotassium glutamate, andabout 48.0% of potassium chloride.

13. A dietary seasoning composition, comprising, by weight, about 14.1%of DL-lysine dihydrochloride, about 33.9% of monopotassium glutamate,and about 48.0% of potassium chloride.

References Cited in the file of this patent UNITED STATES PATENTS1,874,055 Liebracht Aug. 30, 1932 2,414,299 Hall Jan. 14,1947 2,500,919Cahn Mar. 21, 1950 2,596,333 Halpern et al May 13, 1952 2,601,112Freedman June 17, 1952

1. A DIETARY SEASONING COMPOSITION, COMPRISING, BY WEIGHT, ABOUT 5.7-17%OF A MEMBER OF THE CLASS CONSISTING OF A LYSINE DIHYDROCHLORIDE, AHISTIDINE DIHYDROCHLORIDE, AND AN ORNITHINE DIHYDROCHLORIDE; ABOUT13.640.7% OF A MEMBER OF THE CLASS CONSISTING OF MONOPOTASSIUM GLUTAMATEAND MONOAMMONIUM GLUTAMATE; AND ABOUT 76.7-38.3% OF POTASSIUM CHLORIDE.